Jamaican Jerk Crockpot Brisket
Chef Christian Gill
8-10
25 minutes
10 hours
American
Easy
This brisket is big, bold and beautiful. Don’t feel like sweating over the grill and lovingly laboring over a biggo’ brisket for hours? Let the cooking workhorse of that reliable crockpot do the job. And with the smoky warming flavors from Jamaican Jerk - you still get that big and bold smoke without the fire.
Chef Christian shows you just how easy this set-it-and-forget-it recipe is for weeknight dinner, feeding a crowd or taking your game day menu to the next level.
“Brisket has tough tissue that you want to tenderize and a difficult stall point where the meat’s temp plateaus. All of that goes out the window when you use a crockpot. So just sit back and relax. The crockpot will guarantee a melt-in-your-mouth bite.”
Ingredients
1 6-7 lb (preferably not the cap) 1/2 brisket (trimmed/cap on)
1/4 cup and 2 Tbsp Spiceology Jamaican Jerk Smoky Caribbean Blend
10 oz Mirin
10 oz Low Sodium Soy Sauce
1/2 cup Brown Sugar
2 tsp Browning
1 Tbsp Worcestershire
4 cups Carrots (rough cut)
2 cups Onions (large chunk)
3 cups Shallots (large chunk)
Directions
In a large mixing bowl, combine mirin, low sodium soy sauce, brown sugar, Worcestershire, and browning. Whisk to blend and pour into crockpot.
Place rough cut vegetables into the crockpot.
On a large cooking sheet, pat 1/2 brisket dry and rub 1/4 cup of Jamaican Jerk Seasoning.
Gently place brisket in crockpot.
Cover brisket with some of the sauce soaked vegetables.
Cover and turn crockpot to low and set timer for ten hours.
Ten hours later...
Remove brisket from the crockpot and place in a casserole dish. Preheat oven to 400.
While oven is preheating, skim fat on top of the crockpot sauce and transfer the sauce to a medium sauce pan and bring it to a boil over medium high heat. Reduce by half.
Place brisket in the oven for 10 minutes. Remove from oven and rest for 5 minutes.
Slice and serve with reduced sauce and favorite sides.
Recipe Products
Blend